email this pageIngredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
6 tablespoons sugar
1 egg
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
Instructions
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
6 tablespoons sugar
1 egg
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. Sift flour, baking soda and salt. In a large mixing bowl, beat butter, brown sugar and sugar with a mixer at medium speed until blended. Beat in egg, milk and vanilla. Add flour mixture and beat until evenly blended. Turn mixer to low speed and add chips. Refrigerate dough 15 minutes.
3. Drop dough by heaping teaspoons 2-inches apart onto baking sheets. Bake 8 to 12 minutes or until edges are golden brown. Cool on baking sheets on racks 5 minutes. Remove cookies to racks and cool completely. Yield: 30 cookies.
Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006)
Nutritional Information
2. Sift flour, baking soda and salt. In a large mixing bowl, beat butter, brown sugar and sugar with a mixer at medium speed until blended. Beat in egg, milk and vanilla. Add flour mixture and beat until evenly blended. Turn mixer to low speed and add chips. Refrigerate dough 15 minutes.
3. Drop dough by heaping teaspoons 2-inches apart onto baking sheets. Bake 8 to 12 minutes or until edges are golden brown. Cool on baking sheets on racks 5 minutes. Remove cookies to racks and cool completely. Yield: 30 cookies.
Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006)
Per cookie: 110 calories, 5g fat, 2g prot., 16g carbs., 1g fiber, 85mg sodium.
